Guaranteed you will love it: a recipe for spicy fish balls that you must save and make.
Spicy tuna balls so delicious! You must try at least once guaranteed you will fall in love.
Ingredients
- 2 cans of tuna (drained)
- 1 small onion (finely grated)
- 3 tablespoons chopped cilantro
- 2 eggs
- 3 tablespoons breadcrumbs
- ½ teaspoon salt
- ½ teaspoon sweet paprika
- ¼ teaspoon black/white pepper
- ¼ teaspoon cumin
Sauce:
- 1 small red bell pepper, cut into strips
- 1 hot green pepper, sliced
- 4-5 garlic cloves, chopped
- Half a bunch of cilantro, chopped
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon turmeric
- 1 ½ cups water
Preparation
Fish balls:
Mash the tuna in a bowl, add the rest of the fish ball ingredients, and mix well.
Form slightly flat balls and fry in shallow oil until lightly golden on both sides.
Remove to a plate and start preparing the sauce.
For those who do not want frying, you can bake them on parchment paper in a preheated oven at 180 degrees until one side is lightly golden, turn the balls, and bake the other side until lightly golden.
Sauce:
In a wide shallow pot, spread the red pepper, hot green pepper, garlic, and half of the chopped cilantro.
Add 3-4 tablespoons oil and cook while stirring for 8-10 minutes. Add water and bring to a boil. Cover and cook on low heat for about 15 minutes.
In a small bowl, mix the spices with 3-4 tablespoons oil and add to the pot.
Stir and bring to a boil. Arrange the fish balls in the pot and sprinkle the remaining cilantro.
Shake the pot slightly so the sauce covers the fish balls from above. Cover and cook on low heat for 20 minutes.
Tips:
For breadcrumbs, adjust the amount until you get a mixture that can form balls.
The texture should still be soft but firm enough after short frying or baking.
For gluten-free alternatives, something that binds the mixture like chickpea flour can be used.